Description
Delight in these soft and flavorful Pumpkin Sugar Cookies topped with a creamy, rich cream cheese frosting. Perfectly spiced with pumpkin pie spice and brightened with vanilla, these cookies offer a cozy fall treat that combines the sweetness of pumpkin with the tangy smoothness of cream cheese frosting. Ideal for holiday gatherings or everyday indulgence, this recipe yields 24 delicious cookies baked to golden perfection.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup pumpkin purée
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light in color and fluffy in texture. This incorporation of air will help create tender cookies.
- Add Wet Ingredients: Mix the pumpkin purée, egg, and vanilla extract into the creamed butter and sugar until everything is fully combined, ensuring a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice to evenly distribute the leavening and spices throughout the dough.
- Mix Dry Ingredients into Wet: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough which could lead to tough cookies.
- Scoop and Bake: Using a tablespoon, scoop the cookie dough onto the prepared baking sheet, spacing each mound about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes or until the edges start to turn a light golden color.
- Cool Cookies: Remove the cookies from the oven and let them cool completely on the baking sheet or on a wire rack before applying the frosting, to prevent melting.
- Prepare Frosting: In a medium bowl, beat together softened cream cheese, butter, powdered sugar, and vanilla extract until the frosting is smooth, creamy, and spreadable.
- Frost and Decorate: Generously frost the cooled cookies using a knife or piping bag. Optionally, garnish with pumpkin-colored sprinkles or decorative piping for a festive look.
- Serve and Enjoy: Serve these delicious pumpkin sugar cookies fresh and enjoy the comforting flavors of fall with every bite.
Notes
- Make sure the pumpkin purée is pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.
- For best results, ensure all dairy ingredients are softened to room temperature before mixing.
- The cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- Allow cookies to cool completely before frosting to prevent frosting from melting.
- You can add chopped nuts like pecans or walnuts to the dough for added crunch if desired.
- If you prefer a dairy-free version, substitute cream cheese and butter with non-dairy alternatives.
